Turkey and Wild Rice Soup

By AmberK

Ingredients

• 1 tablespoon butter
• 2 tablespoons canola or soybean oil
• 1/2 cup Gold Medal® all-purpose flour
• 2 cups water
• 2 cups cut-up cooked turkey, chicken or ham
• 3 1/2 cups Progresso® chicken broth (frfom 32 oz carton)
• 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
• 2 tablespoons instant chopped onion
• 1 package (6 ounces) original-flavor long-grain and wild rice mix
• 2 cups original soy milk or fat-free (skim) milk
• 1/4 cup slivered almonds, toasted*

Preparation

Step 1

Melt butter in 5-quart Dutch oven over medium heat. Stir in oil and flour with wire whisk until well blended. Stir in water, turkey, water, broth, mushrooms, onion, rice and rice seasoning packet.

Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.

Stir in soy milk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.